Spring has sprung, and with it the feeling of fresh starts and renewed energy. March is a lovely time of the year as we transition from cold, dark nights to brighter, sunnier evenings, giving us more time to enjoy the outdoors after a day’s work and making dinner. For those looking to enhance a nutrient-rich diet full of superfoods, this week’s recipes are the ones for you. Kickstart your spring with an invigorating injection of healthy juices and lentil and vegetable curry.
Healthy Juices
Red Juice
Ingredients
- 200g strawberries (frozen or fresh)
- 100ml cranberry juice
- 50ml orange juice
- 25ml plain yoghurt
Method
- Place all ingredients into a blender. If you decide to use fresh strawberries, add a handful of ice.
- Pulse until all ingredients are combined and you have a smooth juice.
Orange/Red Juice
Ingredients
- 1 mango, deskinned with seed removed and chopped
- 1 banana, chopped
- 500ml orange juice
- Handful of ice cubes
Method
- Place all the ingredients into a blender and process until smooth.
- Drink immediately or store in the fridge. This juice should be drunk the day you make it.
Red Berry Juice
Ingredients
- 1 ripe banana
- 140g mixed berries- blueberries, blackberries, raspberries
- 500ml apple juice
- 1 tbsp runny honey
Method
- Slice the banana and place into a blender with the berries and blitz until smooth.
- Add in the apple juice and blend.
- Add the runny honey and stir. If preferred, sparkling water can be added.
- Juice must be drunk immediately.
Bright Green Juice
Ingredients
- 10cm cucumber, chopped
- 1 celery stick, chopped
- Handful of spinach
- 150ml apple juice
- 1 lime, juiced
- 50ml coconut water
Method
- Place all the ingredients into a blender and blitz until smooth.
- Add a handful of ice cubes and pulse until chopped.
- Pour into glass and drink immediately
Light Green Juice
Ingredients
- 250g celery stalks, chopped
- 1 green apple, peeled, core removed and chopped
- 1 lemon, juiced
- 20g ginger, grated
Method
- Wash and chop the celery, placing with the apple, ginger and lemon. Add in 100ml water and blend until smooth.
- If you prefer a smooth juice, strain through a sieve. But if you prefer your juice to have bits, pour it over ice and drink.
Vegetable and Lentil Curry
Ingredients
(Serves 4)
- 1 tbsp rapeseed oil
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 2 tbsp curry paste
- 100g lentils rinsed from the tin
- 200g root vegetables – cauliflower, potatoes, carrots, parsnips, roughly chopped
- 700ml vegetable stock
- Small bunch coriander, de-stalked and chopped
- Handful of cashew nuts, warmed through on dry pan until toasted
Method
- To begin, place the oil into a saucepan, placing on a medium heat and adding in the onion and garlic, cooking until golden. Add in the curry paste and stir for one minute until dissolved.
- Next, add in the lentils and hard root vegetables (potatoes, carrots and parsnips) and stir. Then add in the stock and bring to a simmer to cook the lentils until they become soft. This should take approximately 15-20 minutes.
- Then add in any soft vegetables (cauliflower and broccoli), cooking through for a couple of minutes before adding in the chopped coriander.
- Top with the roasted cashews and serve with rice and naan bread.
